Mussels Vinaigrette

Derf's Note:

Fantastic appetizer !! These mussels are heavenly!!, do lots, they will go quickly,

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 24

• 24 medium mussels
• ½ cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon capers , chopped if large
• 1 tablespoon minced onion
• 1 tablespoon minced pimiento
• 1 tablespoon minced parsley
• salt
• fresh ground pepper
• 1 slice lemon

Directions:

1. Scrub mussels well and remove the beards.
2. Discard any that do not close tightly, set aside.
3. Whisk the oil and vinegar together in a bowl, then add capers, onion, pimiento, parsley, salt and pepper to taste.
4. Place one cup water in a frypan with the lemon slice.
5. Add the mussels and bring to a boil.
6. Remove the mussels as they open;cool.
7. Remove the mussel meat from the shells, reserving half the shells, and mix it into the vinaigrette.
8. Cover and refrigerate overnight.
9. Clean the reserved mussel shells well and place them in a plastic bag in the refrigerator.
10. Before serving, replace the mussels in the shells and spoon a small amount of the vinaigrette over.

Reviews

[Mia #3]

This is exactly how we make them here in Portugal, I live close to the ocean so its easy to alway ´ have them fresh. The only differece, in mine is that instead of using ground pepper I use tobasco sauce, but thats just my personal preference, other than that its the same. Lovely with a nice COLD glass of white wine, and some fresh crusty bread to dip into that wonderful vinaigrette. Ummmm could go for some right now!! lol...lol...

[Chef #355072]

Simple and delicious. I love mussels, it's hard not to, and this will be a regular dish for me. I ended up with a lot more mussels (about double) and this recipe doubles easily. I purchased my mussels from Diana's Seafood Delights in the Toronto area. If you're in the Toronto area, I highly recommend Diana's (they have a website if you want their location). Out of 3 lbs of mussels, I did not lose a single one. Amazing.

[Chef #471443]

This recipe does double duty. I bought a large qty of fresh mussels and cooked up this one for the follow day, and the nectar left over made a great start to a wine, fresh herb and butter steaming sauce for the other 1/2 of the mussels to eat that night. Thus avoiding family dissapointment of having to wait a day for fresh mussels. Thanks for sharing!